middle-easternsarapan· 4 servings
≈428 kkal · P 12.4g · L 3.9g · KH 89.3g (per recipe, TKPI estimate)
Shakshuka
MBG-eligible
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (400g) crushed San Marzano tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 large eggs
- 2 tablespoons fresh parsley, chopped
- 100g feta cheese, crumbled (optional)
Instructions
- 1Heat olive oil in a wide, deep skillet over medium heat until shimmering.
- 2Sauté onion and bell pepper for 8-10 minutes until softened and lightly caramelized.
- 3Add garlic, cumin, paprika, coriander, and cayenne; cook 1 minute until fragrant.
- 4Stir in crushed tomatoes, tomato paste, salt, and pepper; simmer 12-15 minutes until sauce thickens.
- 5Using a spoon, create 6 wells in the sauce; crack an egg into each well.
- 6Cover skillet and cook 5-7 minutes until egg whites set but yolks remain runny.
- 7Remove from heat; garnish with parsley and feta. Serve immediately with warm pita bread.
Source: llm-generated